Slow Noon

Cook the Turkey and Onions

• Heat two teaspoons of avocado oil in a large non-stick pan over medium heat. Add the ground turkey, half of the Slow Noon, and chopped onion. Cook the turkey, breaking it into small pieces and mixing it into the seasoning and onions as it cooks, for 4-5 minutes until browned and cooked through.

Finish the Taco Filling

• Stir can of black beans, green chiles, the remaining Slow Noon, two tablespoons of water, and finely chopped cilantro into the turkey mixture. Stir to thoroughly combine, then turn the heat beneath the pan to medium-low and allow the turkey taco mixture to simmer for fifteen minutes (uncovered).
• Stir everything together again, and if there seems to be excess liquid, turn the heat underneath the pan to medium and cook for a few minutes, stirring frequently, until most of the liquid has evaporated. Remove the pan from the heat.

Build the Tacos

• Preheat the oven to 425 F. Spray a large rimmed baking sheet with cooking spray (or brush avocado oil over the baking sheet). Lay 6-8 fajita-sized flour tortillas onto the baking sheet, just barely overlapping the tortillas if necessary. Spread about 1/4 cup of shredded cheese across the surface of each tortilla.
• Spoon about 1/4 – 1/3 cup of the turkey black bean mixture onto one half of each tortilla.

Bake the Tacos

• Pop the baking sheet in the oven for 1-2 minutes until the cheese on the tortillas has melted. Carefully fold them in half, then brush the tops of the tortillas with avocado oil (or spray with cooking spray). Bake the tacos for another 10-12 minutes until the tortillas are golden brown and crispy.

Optional: Creamy Avocado Sauce

• Make the Creamy Avocado Sauce. Combine half of a ripe avocado, 1/4 cup sour cream, one tablespoon of fresh lime juice, 1/4 packed cup of cilantro leaves, 1/2 teaspoon of kosher salt, and two tablespoons of water in a mini food processor. Blend until smooth, adding more water if needed to achieve the consistency you want. Taste and season with more salt or lime juice if desired, then cover the sauce and refrigerate until ready to use.

Season the Potatoes
Preheat your oven to 425°F and line a large baking sheet with parchment paper. In a large bowl, toss the cubed russet potatoes with olive oil and 1 tbsp of Slow Noon.

Roast
Spread the spiced potatoes in a single layer on the baking sheet. Roast for 25-30 minutes, flipping halfway, until crispy and golden-brown.

Brown the Beef
Heat a skillet over medium-high heat. Add the ground beef and cook until browned and crumbled. Drain excess grease.

Make the Taco Meat
Stir in the remaining 2 tbsp of Slow Noon and water or broth. Simmer for 3-4 minutes until the liquid reduces into a thick glaze.

Build the Bowls
Divide the hot roasted potatoes into wide, shallow bowls. Top generously with the hot savory taco meat, followed immediately by shredded orange cheddar cheese so it melts naturally.

Add Toppings
Top with diced red tomatoes, sliced black olives, and green scallions. Finish with a thick dollop of white sour cream in the center and fresh cilantro leaves.

Marinate the Shrimp
In a bowl or zip-top bag, combine shrimp, oil, minced garlic, Hot Rod Howie’s, and half the lime juice. Let them soak for about 10 minutes—just enough time to sip a margarita.

Make the Guacamole
Mash avocados in a bowl with garlic, lime juice, cilantro, salt, and pepper. Stir in tomato, onion, or jalapeño if you like extra flair. Sprinkle in Slow Noon seasoning for bonus taco swagger. Set aside (and resist eating it straight from the bowl).

Cook the Bell Peppers & Onion
Heat oil or butter in a skillet over medium-high. Toss in peppers and onion, sprinkle with Hot Rod Howie’s, and sauté for 5–7 minutes until softened and lightly caramelized. Remove and set aside.

Cook the Shrimp
In the same skillet, add a little more oil if needed. Cook shrimp in a single layer for 2–3 minutes per side until pink and just cooked through. Squeeze on the remaining lime juice for that final pop.

Warm the Tortillas
Heat tortillas in a skillet, over a gas flame, or wrapped in foil in the oven until warm and pliable (no sad, stiff tacos allowed).

Assemble the Tacos
Spread guac on each tortilla, pile on peppers and onions, then add 3–4 shrimp. Garnish with cilantro, serve with lime wedges, and bask in the taco glory.

Slice and season
Slice your green tomatoes into ¼-inch thick slices. Pat them dry (nobody likes soggy). Sprinkle both sides with salt and black pepper.

Flour power
In a shallow bowl, mix flour with Slow Noon Seasoning. This is where the flavor flirtation begins.

Egg bath
In another bowl, whisk together eggs and milk. Get ready to dunk those tomato slices like a pro.

Crunch combo
Combine cornmeal and breadcrumbs in a third bowl. The crunch factor is non-negotiable.

Coat, dip, coat
Dredge tomato slices in flour mixture, dip in egg, then coat with cornmeal-breadcrumb mix. Press gently to make sure every inch is covered.

Fry time
Heat oil in a skillet to 350–375°F. Fry tomatoes 2–3 minutes per side until golden and crispy. Don’t overcrowd the pan—these tomatoes need their personal space.

Drain & serve
Lay slices on paper towels or a wire rack. Serve warm with Comeback Sauce or your favorite dip.